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Print this Recipe    Chimichurri Prawns

Prawns with Chimichurri Sauce

2 to 10 cloves garlic, peeled and coarsely chopped
1 red jalapeno pepper, stemmed, seeded and coarsely chopped
1/4 c fresh oregano leaves
1 c fresh parsley leaves
1/4 c red-wine or sherry vinegar
1/2 c olive oil
1/4 ts salt
1 1/2 lb jumbo prawns

Prepare the garlic. Traditionally this is a garlicky sauce, but
the amount of garlic used would be according to personal taste.

Combine the garlic and jalapeno in a food processor and mince
finely. Add the oregano and parsley and pulse to a fine chop.
Add the vinegar, olive oil and salt, processing until smooth and
emulsified. (The sauce can be used immediately; or pour into a jar,
cover and refrigerate until ready to use.)

Remove about 1/3 cup of the sauce to use as a baste for the prawns.
Prepare a charcoal or gas grill. Place prawns on a well-oiled
grill, 4 to 6 inches from the source of heat. Baste and cook about
3 to 4 minutes per side, or until prawns are pink and cooked through.

Serve with the remaining sauce on the side.

Note: The sauce can also be used with beef, chicken or pork.


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